国内期刊文摘

利用吸附树脂处理苹果酒冉艳红 ,于淑娟 ,杨春哲 ,高大维食品与发酵工业 ,２００１ ,（１０） :４９-５２．研究了吸附树脂澄清苹果酒的新工艺 ,选出了合适的吸附树脂及其再生方法。结果表明 ,在试验的５种树脂中 ,Ａ -４３和Ｈ -５的澄清效果最好 ,处理后苹果酒的脱色率达到２８ % ;树脂的再生用９０℃ ,质量分数０．５ %ＮａＯＨ溶液可有效再生树脂 ,基本恢复原有水平。吸附树脂可有效去除苹果酒中的可溶性蛋白质和酚类物质 ,但对苹果酒澄清度提高不大 ,必须结合超滤处理。（丹妮）利用啤酒麦糟培养木霉条件的研究孙玉梅 ,王培忠 ,何连芳 …     

离子交换树脂在造纸废水脱盐中的应用研究

本研究采用732氢型阳离子交换树脂（以下简称阳离子树脂）、201×7氢氧型阴离子交换树脂（以下简称阴离子树脂）对造纸废水进行脱盐处理,研究了树脂在静态吸附和动态吸附过程中对造纸废水中离子的吸附性能。结果表明,阳离子树脂对造纸废水中Na⁺、Ca²⁺、Mg²⁺和Fe³⁺均有明显的去除效果,阴离子树脂对Cl^-和SO₄^2-有明显的去除效果。吸附时间为15 min、阳离子树脂∶阴离子树脂=1.2∶1.4（质量比）,阳、阴离子树脂联用脱盐效果最佳。动态吸附过程中,随着流速增大,阳、阴离子树脂对离子的去除效果逐渐减弱,阳离子树脂适宜动态吸附流速为4~12 BV/h,阴离子树脂适宜动态吸附流速为4~10 BV/h。阳离子树脂的最佳再生条件为动态吸附流速4 BV/h、质量分数4%、体积3 BV,阳离子树脂再生率为94%;阴离子树脂的最佳再生条件为动态吸附流速4 BV/h、质量分数5%、体积3 BV、阴离子树脂再生率为84%。饱和吸附后树脂多次充分再生情况下,阳离子树脂再生率保持在90%以上,阴离子树脂再生率保持在80%以上。     

植酸除铁树脂的再生实验研究

目的:研究植酸除铁树脂的再生条件及再生效果.方法:以植酸中除铁离子交换树脂(HZ503氨基磷酸树脂)作为再生对象,用EDTA为再生剂,探究再生剂用量、再生pH及再生剂流速对树脂再生效果的影响.结果:树脂最佳再生条件为,5％EDTA洗脱液用量600mL,洗脱液体积流速2倍树脂体积,洗脱液pH3.5.结论:经过10个吸附-...     

戊二醛交联壳聚糖树脂的性能表征及其吸附性能研究

文章以壳聚糖为原料,选用戊二醛为交联剂制备壳聚糖吸附树脂。从失重率、含水率、保水率、孔度值、电子扫描显微镜照片、红外光谱等方面对壳聚糖树脂进行了表征。并利用壳聚糖树脂处理吸附活性染料,研究废水的吸附性能,测试了树脂的再生吸附能力。结果表明,壳聚糖交联树脂和经脱吸再生后的树脂对印染废水具有良好的脱色能力,而且脱吸再生次数可达8次。     

NKA-Ⅱ树脂富集纯化银杏叶聚戊烯醇

从8 种树脂中筛选出对银杏叶聚戊烯醇（polyprenols,PPs）有较大吸附率的NKA-Ⅱ树脂。研究PPs在NKA-Ⅱ树脂上的吸附特性,确定分离PPs适宜工艺参数。动力学数据研究表明,PPs在NKA-Ⅱ树脂上的吸附过程符合一级吸附动力学方程,控速步骤以液膜扩散为主;吸附等温曲线服从Langmuir和Freundlich等温吸附方程。NKA-Ⅱ树脂固定床纯化PPs的操作条件：上样质量浓度0.73 mg/mL、流速2 mL/min;以流速1 mL/min的正己烷-丙酮（80∶20,V/V）洗脱,用量5 BV。经NKA-Ⅱ树脂固定床纯化后,PPs含量从33.85%提高到71.54%,回收率为88.76%。树脂柱再生第6次时,对PPs的分离纯化能力才明显降低,表现出良好的再生使用性。     

豆腐皮废甜浆中大豆低聚糖的树脂脱色研究

从豆腐皮废甜浆中提取的大豆低聚糖粗溶液具有较深的颜色,不符合大豆低聚糖的产品标准。采用静态吸附法和解吸法研究10种树脂对大豆低聚糖溶液中色素的吸附性能及其解吸特性,筛选出脱色效果较好的树脂;同时确定树脂的吸附动力学曲线和吸附等温线模型。结果表明：在所选树脂中大孔吸附树脂DM-130和AB-8对于色素的去除效果最好,脱色率达到70%以上;树脂再生容易,体积分数50%的乙醇溶液几乎可以将色素全部洗脱;树脂对色素的吸附是单分子层吸附,吸附模型符合Langmuir吸附等温线;树脂DM-130和AB-8对大豆低聚糖的吸附率较小,具有实际的应用价值。     

离子交换法解除丁酸梭状芽孢杆菌发酵液中丁酸抑制的研究

采用离子交换法吸附发酵液中的丁酸,从18种树脂中筛选出了1种对丁酸吸交性能较好的树脂A。树脂A对10 g/L的丁酸溶液中丁酸的静态吸附量为243.3 g/kg,对5g/L丁酸梭状芽孢杆菌发酵液中丁酸的静态吸附量则为142.2 g/kg。动态吸附实验表明,树脂A吸附性能良好,洗脱峰高而窄,再生性能优良。5L发酵罐实验表明,发酵残液经陶瓷膜过滤,再经过离子交换树脂脱酸后,补充新鲜培养基打入发酵罐中进行循环使用,大大降低了原发酵液中丁酸对丁酸梭状芽孢杆菌生长的抑制,大幅度提高了菌体浓度,使之由补料分批高浓度培养时的6.1×10~8个/mL提高到1.2×10~9个/mL。     

含新农抗702的HP-10树脂解吸及再生工艺

为探索含新农抗702的HP-10大孔树脂的解吸及树脂再生的适宜条件,采用静态、动态方式对树脂进行洗脱;采用生物学法(管碟法)对树脂洗脱液中的残留物进行检测。结果表明,静态解吸时乙醇能够使含新农抗702的大孔HP-10树脂一次性解吸率达到90%;动态解吸时洗脱峰比较集中便于后续浓缩;通过比较再生前后树脂吸附的吸附性能发现,树脂基本再生完全,且再生方法简便,可使树脂重新获得吸附性能,故可反复使用,达到节约原料的目的。     

山楂降血脂有效部位的纯化工艺研究

研究大孔吸附树脂纯化山楂降血脂有效部位的条件和参数。比较四种大孔吸附树脂对山楂总黄酮、山楂总三萜酸的吸附性能;以树脂吸附量为指标,对大孔吸附树脂纯化山楂降血脂有效部位的工艺进行筛选。AB-8大孔吸附树脂对山楂降血脂有效部位的吸附性能最好,其纯化的最佳条件为：原液浓度0．13g生药/mL,流速为0．5mL／min,pH值为原液pH值（3．5左右）。洗脱剂选择80％的乙醇溶液。洗脱流速为2mL/min。AB-8大孔吸附树脂可用于山楂降血脂有效部位的纯化,纯化后有效部位的纯度达到85％以上。此工艺可行,树脂再生容易。     

大孔吸附树脂脱色桑叶多糖的研究

文中考察了5种不同型号大孔吸附树脂对桑叶粗多糖溶液的脱色作用,较为系统地研究了吸附工艺条件对树脂脱色能力的影响。结果表明:AB-8树脂具有较好的脱色效果,以4.6BV/h(1BV=8 mL)的流速对3%粗多糖溶液进行吸附脱色时,处理量5BV(树脂床体积),脱色率可达82%,多糖回收率达到83%;并对树脂的再生性能进行了评价。脱色前后桑叶粗多糖的高效凝胶过滤色谱表明AB-8树脂可能对不同分子量范围的多糖都有一定的吸附作用。     

微波-高压提取银杏叶黄酮工艺条件优化

为了提高银杏叶中黄酮的得率,采用微波结合高压法联合提取,通过大孔吸附树脂分离、纯化黄酮。在单因素实验基础上,利用Box-Behnken组合设计研究pH,微波时间,压力3个因素对黄酮得率的影响。结果表明:黄酮提取的最佳工艺条件为:微波处理时间2.58min,压力为276.62MPa,pH为9.68,液料体积质量比30mL∶1g。在此条件下活性物质中黄酮的得率为5.14%。以吸附量和解吸率为指标对2种树脂进行对比,结果表明:AB-8是分离银杏叶黄酮的最佳树脂,静态饱和吸附量为16.2mg/g,吸附率81.1%,解吸率80.5%,纯化后银杏叶黄酮质量分数29.3%。     

沸石负载壳聚糖对高酸苹果发酵酒澄清工艺

以鲁加6 号苹果发酵酒为原料,根据Box-Behnkend 的中心组合试验设计原理,在单因素的基础上采用响应面分析法,建立沸石负载壳聚糖澄清苹果酒的二次多项数学模型,并以苹果酒澄清度为响应值和等高线建立响应面,研究沸石负载壳聚糖添加量、处理时间、处理温度对苹果酒澄清效果的影响。结果表明：沸石负载壳聚糖澄清苹果酒的最佳工艺条件为沸石- 壳聚糖澄清剂添加剂量11.6g/L、处理时间47.6min、处理温度27℃;与常规法澄清苹果酒相比,经过处理的苹果酒澄清度提高了16.8%,可溶性蛋白含量、总酚含量均有显著降低,而总酸、可溶性固形物含量、儿茶素、绿原酸、咖啡酸含量变化不明显,表儿茶素含量降低。     

大豆异黄酮、大豆皂甙纯化工艺研究

通过比较纯化方法确定以吸附法进行分离纯化,通过对五种大孔吸附树脂HPD-100、HPD-300、HPD-600、AB-8和H103的吸附性能研究,确定选择H103从豆粕乙醇提取物的水分散液中吸附异黄酮和皂甙。再在柱后串联对皂甙有良好吸附性的HPD-600吸附剂回收流失皂甙。经树脂纯化后大豆异黄酮和大豆皂甙的纯度分别为37.3％,53.4％,产品中总有效成分含量为90.7％。     

苹果酒酵母优良固定化载体的筛选

以7#苹果酒酵母为试验材料,系统研究了3种固定化载体海藻酸钙、海藻酸钙-聚乙烯醇和海藻酸钙-壳聚糖固定苹果酒酵母后的物理性能和发酵性能,包括固定化载体的机械强度、通透性、显微结构和固定化酵母的酒精发酵能力、发酵苹果酒理化指标、酒精发酵稳定性,结果表明海藻酸钙-壳聚糖具有良好的机械强度(34.32 g/mm2)和通透性(0.1209),固定化后苹果酒酵母发酵力强,初始发酵的苹果酒酒质好,原酒酒精度达9.8%,残糖和酸度分别仅为2.75 g/L、2.77 g/L,且固定化酵母发酵性能稳定,在连续发酵13批次时,原酒酒精度仍维持在9.1%以上。     

大孔吸附树脂对苦荞黄酮吸附分离特性研究

筛选出一种适合于精制苦荞总黄酮的吸附剂。选择在黄酮类化舍物精制过程中效果较好的15种树脂，通过静态吸附、解吸试验，比较了各种树脂对苦荞总黄酮的吸附量、吸附率、解吸率以及吸附动力学曲线。DM-2型树脂的静态吸附量达到了109mg／g以上，吸附率超过了83％。用70％乙醇解吸，其解吸率达到了52％。该树脂对苦荞总黄酮具有良好的静态吸附动力学特性，是可供苦荞黄酮精致工业化生产选择的理想材料。     

Sustainable sunflower processing — I. Development of a process for the adsorptive decolorization of sunflower [Helianthus annuus L.] protein extracts

A novel process for the production of light-colored sunflower protein isolates was developed, combining mild-acidic protein extraction with adsorptive removal of phenolic compounds. Four commercial food-grade adsorbent and three ion exchange resins were tested with regard to their affinity towards polyphenols. Amberlite™ XAD 16HP and FPX 66 showed optimal decolorization of the sunflower crude extracts. In contrast, ion exchange resins exerted maximal binding of monomeric phenolic compounds, but were less effective in removing colored compounds. Adsorption behavior of individual resins was assessed by adding resin to protein extracts varying the amounts of resin, protein concentration of the solutions and temperature. Furthermore, a D-optimal experimental design was applied to optimize adsorptive polyphenol removal from sunflower protein extracts using a styrene–divinylbenzene copolymer. Adsorption isotherms were determined for 5-O-caffeoylquinic acid and total phenolics, respectively. Optimal conditions were deduced from experiments at different temperatures, with different flow rates and extract concentrations. Finally, adsorbent and ion exchange resin columns were connected in series and successfully applied to produce light-colored sunflower protein on a pilot scale under the conditions optimized in laboratory experiments, thus demonstrating that this technology can easily be integrated into existing process lines.

Industrial relevance

A vital necessity to exploit novel protein sources arises from the increasing demand for human nutrition. Residues originating from sunflower oil production are rich in proteins and might serve as a source of plant proteins, which has not been valorized so far. This is due to their high contents of phenolic compounds that may interfere with the proteins lowering their nutritional value and impairing their sensory properties. Therefore, a process for mild-acidic protein extraction combining adsorption and ion exchanger technology for the removal of polyphenols from crude sunflower extracts was developed in the present study.     

Characterization of Cider Brandy on the Basis of Aging Time

ABSTRACT: To characterize cider brandies on the basis of age, chemometric techniques (principal component analysis, linear discriminant analysis, and Bayesean analysis) together with contents of volatile, furanic, and phenolic compounds were used. Significant principal components computed by a double cross-validation procedure allowed us to visualize the structure of the database as a function of the aging time to which the cider brandies had been subjected. Feasible and robust discriminant rules were computed and validated by a cross-validation procedure that allowed suitable classification of fresh and aged brandies, obtaining classification hits >; 90%. The most discriminant variables for characterizing cider brandies according to their aging level were as follows: ethyl caprylate > ethyl isovalerate > 1-propanol > hexyl acetate.     

FLAVOUR RESEARCH AND THE CIDER INDUSTRY

The use of sulphur dioxide, inoculating with known yeasts and fermenting to dryness has solved many of the problems of the early cider industry leaving present day cider research to investigate the control of the final cider flavour. Before this can be accomplished it is essential to have detailed knowledge of the volatile and non-volatile constituents of cider, the contribution these components make to the flavour, the bio-synthetic pathways by which they are formed and the factors which affect the amounts produced. Research has already provided much analytical information and the use of threshold values enables useful data to be obtained on their flavour contribution. The approach of correlating taste panel data obtained on the cider in its entirety with the analytical data offers a means of supplementing this informaion. Our present knowledge of the biochemistry of cider components and the effect of environmental factors, together with information which can be drawn from other fields, encourages the belief that cider flavour could be controlled to a much greater degree than it is at present.     

Potential sources of microbial contamination in unpasteurized apple cider

A study was conducted to identify possible sources of microbial contamination and to assess the effect of good cleaning and sanitation practices on the microbial quality and safety of unpasteurized apple cider. Raw unwashed apples, washed apples, cleaning water, fresh cider, and finished cider samples were collected from five Ontario producers over 4 months and microbiologically tested. Total coliforms were found in 31, 71 and 38% of the unwashed apple, water, and washed apple samples, respectively. Escherichia coli was found in 40% of the water samples from one producer alone. The washing step was identified as a potential source of contamination, possibly due to water in the dump tanks seldom being refreshed, and because scrubbers, spray nozzles, and conveyors were not properly cleaned and sanitized. Higher total coliform counts (P < 0.0001) and prevalence (P < 0.0001) in fresh cider compared with those in unwashed apples and washed apples indicated considerable microbial buildup along the process, possibly explained by the lack of appropriate equipment sanitation procedures. Results showed that producers who had better sanitary practices in place had lower (P < 0.001) total coliform prevalence than the rest of the producers. Overall results show that good sanitation procedures are associated with improved microbial quality of fresh cider in terms of total coliforms and that operators who pasteurize and/or UV treat their product should still be required to have a sound good manufacturing practices program in place to prevent recontamination. Cryptosporidium parvum, an important pathogen for this industry, was found in different sample types, including washed apples, water, and fresh and finished cider.     

Cross‐modal influence of colour from product and packaging alters perceived flavour of cider

With recent and rapidly growing consumer demand for alcoholic apple cider, markets have responded to provide for this demand. However, unlike the beer and wine industries, little consumer research exists to explore consumers' perception of cider. A large body of sensory research suggests that altering the colour of a food can significantly influence both perceived flavour of, and hedonic response to the food, despite there being no change to the food's taste or aroma qualities themselves. Our study was designed to understand how colour influences the perception of cider. A stock apple cider was subtly coloured red or green, and presented to consumers to evaluate hedonic response and for perception of flavour attributes. Following this, a cider identical to the control cider was presented with one of two labels, each featuring red or green prominently. Both the colour of the cider itself and the colour of the label significantly influenced perceived flavour and hedonic response to the ciders. Specifically, cider coloured green was perceived as being served at a colder temperature than the control, and the red sample showed an increase in perceived body. Red labelling of the cider made it seem both sweeter and fruitier. This study adds to the body of literature on multisensory perception of flavours, and may have significance for the cider industry's strategies for formulation and marketing. Copyright © 2018 The Institute of Brewing & Distilling